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My Easy Red Sangria Recipe

A delicious make-ahead cocktail for spring and summer entertaining.
Author Chef Tiffany Blackmon

Ingredients

  • 2 bottles Spanish Rioja
  • ½ cup Cointreau
  • 2 oranges, one juiced and one sliced for garnish
  • 1 green apple diced
  • ½ cup stawberries sliced
  • ½ cup fresh blueberries
  • 1 lemon, sliced
  • 1 cinnamon stick  optional
  • Sparkling water of champagne

Instructions

  • In a large pitcher, add wine, Cointreau, orange juice, apple, strawberries, blueberries, lemon slices, and cinnamon stick. 
  • Cover and refrigerate for up to 4 hours. 
  • Serve over ice, topped with sparkling water or champagne. Garnish with orange slices.

Notes

TIFFY’S TIPS
  • When selecting wines, I enjoy both red and white sangria.  A Spanish red is traditional but try using a Spanish rosé for a lighter sangria.
  • Substitute brandy for the Cointreau. Or use triple sec or Grand Marnier.
  • The options for fruity additions are endless. Berries, grapes, pineapple, mango, kiwi, apples, peaches… shall I go on?  I like to freeze my fruit selections as well.
  • Sweeteners. I prefer a less sweet cocktail option and there is quite a bit of natural sugar in this recipe. I shy away from added sweeteners when I prepare, as the Cointreau adds enough sweetener for me. You can add pure cane sugar, sugar substitutes, simple syrup, honey, light agave nectar.
  • The addition of a cinnamon stick is certainly optional but a traditional ingredient in Spain.